Anti-bacterial film suitable for food packaging

ABSTRACT

Anti-bacterial film according to the present invention is suitable for use as food packaging wrap, and is given with the properties required for such film, such as a clinging property, transparency, and an anti-fogging property, as well as a high anti-bacterial property. The anti-bacterial film according to the present invention comprises, for 100 weight parts of PVC resin, 5 to 50 weight parts of a plasticizer, 0.3 to 3.0 weight parts of a stabilizer, 0.02 to 1.0 weight parts of hydrotalcite, 0.5 to 5.0 weight parts of an anti-fogging agent, and 0.02 to 2.0 weight parts of an anti-bacterial compound. The anti-bacterial compound may consist of a compound obtained by ion exchanging metallic ions of inorganic oxo-acid salt in the form of irregular particles having a particle diameter no more than 0.5 μm with metallic ions having an anti-bacterial property, or a compound obtained by physically or chemically attaching metallic components having an anti-bacterial property to colloidal particles of inorganic oxides such as SiO 2 , TiO 2 , SiO 2 .Al 2  O 3  and SiO 2 .B 2  O 3  having a particle diameter no more than 500 nm and forming a colloidal solution.

TECHNICAL FIELD

The present invention relates to PVC anti-bacterial film which is highlyeffective in repelling bacteria, and provided with a clinging property,transparency, and an anti-fogging property, and in particular to suchanti-bacterial film suitable for use as food packaging wrap.

BACKGROUND OF THE INVENTION

PVC food packaging wrap has been increasingly widely used for packagingfresh food as the importance of supermarkets in the retail businessgrows. The use of PVC food packaging wrap in homes has also increasedwith the increase in the use of refrigerators and microwave ovens forpreserving and cooking food. The PVC food packaging wrap for suchapplications are required to have a clinging property for theconvenience of wrapping food items, a freshness preserving propertybased on a suitable degree of air permeability, an anti-foggingproperty, and transparency.

The known methods for giving an anti-bacterial property to organic highpolymer film include the method of dispersing an anti-bacterialinorganic compound in an organic high polymer, and forming the highpolymer into film, and the method of applying an anti-bacterialinorganic compound over the surface of organic high polymer film. Knownanti-bacterial inorganic compounds include those carrying anti-bacterialions in zeolite and aluminosilicate.

In the field of food packaging wrap, it is known to use ananti-bacterial compound consisting of zeolite or aluminosilicatecarrying anti-bacterial ions to obtain an anti-bacterial property, andto disperse this compound in an organic high polymer which is thenformed into film.

However, according to such conventional granular anti-bacterialcompounds or compositions, because they do not readily disperse, and cantherefore impair the clinging property, transparency and anti-foggingproperty of the film, the film could lose its property to cling to andwrap around the food items, and the commercial value of the food itemscould be damaged by failing to show the favorable appearance of the fooditems through the film when displaying the food items in retail storesso that the film may be considered unsatisfactory for wrapping fooditems.

Also, when an anti-bacterial compound is added to PVC, the chloridewhich is released from the resin during the thermal molding processcombines with silver and other metallic ions, which are effective inrepelling bacteria, and produces water-insoluble silver chloride. Suchconsumption of the anti-bacterial component severely reduces theanti-bacterial property of the film.

It is possible to add an excess amount of an anti-bacterial compound inthe film to offset the consumption of the anti-bacterial compound duringthe molding process. However, if the anti-bacterial compound is added bysuch an excess amount, it could ruin the properties of the film whichmake it suitable for packaging food. If the addition of theanti-bacterial compound is limited so as not to damage the desiredproperties of the film, it could fail to produce a sufficienteffectiveness in repelling bacteria.

BRIEF SUMMARY OF THE INVENTION

In view of such problems of the prior art, a primary object of thepresent invention is to provide anti-bacterial film which is highlyeffective in repelling bacteria while maintaining a clinging property,transparency, and an anti-fogging property which are required for thefilm to be suitable for use as packaging wrap.

A second object of the present invention is to provide anti-bacterialfilm which is suitable for use as food packaging wrap.

A third object of the present invention is to provide anti-bacterialfilm which is provided with favorable properties as packaging wrap butis inexpensive to manufacture.

To achieve such an object, the inventors have conceived the presentinvention by studying various anti-bacterial compounds that may be addedto PVC film for packaging food.

The invention as recited in claim 1 is characterized by anti-bacterialfilm, comprising, for 100 weight parts of PVC resin: 5 to 50 weightparts of a plasticizer; 0.3 to 3.0 weight parts of a stabilizer; 0.02 to1.0 weight parts of hydrotalcite; 0.5 to 5.0 weight parts of ananti-fogging agent; and 0.02 to 2.0 weight parts of an anti-bacterialcompound. This film is provided with favorable properties such as aclinging property, transparency, and an anti-fogging property which makeit particularly suitable for use as food packaging wrap.

The invention as recited in claims 2 and 3 is characterized byanti-bacterial film wherein the anti-bacterial compound consists ofinorganic oxo-acid salt, such as magnesium metasilicate aluminate, whosemetallic ions are ion substituted by anti-bacterial metallic ions.

The invention as recited in claim 4 is characterized by anti-bacterialfilm wherein the anti-bacterial compound consists of inorganic oxidecolloidal particles forming a colloidal solution and having a metalliccomponent, provided with an anti-bacterial property, attached theretoeither physically or chemically.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

Now embodiments of the anti-bacterial film according to the presentinvention is described in the following in more detail.

An embodiment of the anti-bacterial film according to the presentinvention prepared as anti-bacterial food packaging wrap comprises, inaddition to PVC resin, a plasticizer, a stabilizer, hydrotalcite, ananti-fogging agent, and an anti-bacterial compound.

The PVC resin may consist of no less than 10 weight % of vinylchloridehomopolymer and/or vinylchloride which forms a copolymer, a graftpolymer or a block copolymer with monomers suitable forcopolymerization. Such comonomers may include olefins such as ethylene,propylene and polybutane, saturated vinyl esters such as vinyl acetate,vinyl laurylate, acrylate esters, and methyl methacrylate esters,unsaturated alkyl esters, alkylvinyl ethers such as vinyl laurylateether, maleic acid, acrylonitrile, styrene, methyl styrene, vinylidenechloride, vinylidene fluoride, etc.. The polyvinyl chloride may beblended with acrylonitrile-butadiene-styrene, ethylene-vinyl acetate,chlorinated polyethylene, a three dimensional polymer of methylmethacrylate ester-butadiene-styrene, polyvinyl chloride processed withalcohol, halogen containing resins such as chlorinated resins.

As for the plasticizer given as a first component, it may consist ofepoxidated oils such as epoxidated linseed oil, epoxidated soybean oil,epoxidated fatty acid alkyl ester, adipate esters having six to tencarbon atoms and straight or branched alkyl groups, hydroxy polycarbonicesters such as tributyl acetyl citrate, and acetylated triethyl,aliphatic dibasic acid esters such as di-normal butyl sebacate, glycolesters such as penta-erythyritol ester, di-ethylene glycol benzoate,phosphate esters such as triphenyl phosphate, trichlesil phosphate,glycerin diaceto monolaurate, chlorinated parafin, polyester. Thesesubstances can be used either individually or in combinations.

The amount of the plasticizer that is to be added to the product isadjusted over a range of from 5 to 50 weight parts for 100 weight partsof polyvinyl chloride resin depending on the kinds of the food itemsthat are going to be wrapped, the mode of packaging, and the method ofpackaging.

The stabilizer which is mixed as a second component may be selected fromacetic acid, propionic acid, heptanoic acid, 2-ethyl hexylic acid,caprylic acid, capric acid, lauric acid, palmitic acid, myristic acid,stearic acid, undecylic acid, isostearic acid, 12-hydroxy stearic acid,isodecanoic acid, oleic acid, ricinolic acid, linoleic acid, linolenicacid, docosanoic acid, eicosanoic acid, nodecanoic acid, behelinoleicacid, mixtures of naturally produced fatty acids such as animal fatfatty acid, coconut oil fatty acid, soybean oil fatty acid, wood (tung)oil fatty acid, and rice bran fatty acid, monoacidic carboxylic acidssuch as lactic acid, citric acid, gluconic acid, sorbic acid, resinacid, actoacetic acid, benzoic acid, naphthenic acid, salicylic acid,p-tert-butyl benzoic acid, butyl benzoic acid, isopropyl benzoic acid,ethyl benzoic acid, toluic acid, xylylic acid, 5-tert-octyl benzoicacid, and cyclo-hexyl carboxylic acid, diacidic or polyacidic carboxylicacids, such as oxalic acid, malonic acid, succinic acid, glutaric acid,adipic acid, pimelic acid, suberic acid, azelaic acid, sebacic acid,phthalic acid, isophthalic acid, terephthalic acid, crophthalic acid,aminophthalic acid, oxyphthalic acid, maleic acid, fumaric acid,citraconic acid, metaconic acid, isoconic acid, and aconitic acid, andcalcium or zinc salts of monoester carboxylic acids of these substances.

The following additives, in any desired combination, may be optionallyadded to the above stabilizer; organic phosphorous acid esters such astris-nonyl phosphite, 2-tert-butyl-α(3-tert-butyl-4-hydroxyphenyl)p-cumenyl bis-(p-nonyl phenol) phosphite, 4,4'-isopropylidene-diphenylalkyl (C12-C15) phosphite, tris-(2, 4-tert-butyl phenyl) phosphite,tris-(dinonyl phenyl) phosphite, and distearyl penta erythritoldiphosphite, and β-diketones such as stearoyl benzoyl methane, benzoylacetyl methane, benzoyl hexanol methane, benzoyl octanol methane,diacethyl benzoyl methane, lauroyl benzoyl methane, dibenzoyl methane,and oleyl benzoyl methane, and metallic complex salts of diketones.

The amount of the stabilizer may be adjusted within the range of 0.3 to2.0 weight parts for 100 weight parts of PVC resin depending on themolding method, the type of the molding device, and the nature of theproduct.

The hydrotalcite included as a third component can be expressed by thefollowing formula:

    Mg.sup.+2 1-x Al.sub.X (OH).sub.2 A.sup.2-.sub.-x/2.mH.sub.2 O (1)

where Mg⁺² is a solid solution of Mg or Mg and Zn, A²⁻ t is CO₂ or SO₄,0<x≦0.5, and m is a positive real number.

By adding hydrotalcite, it is possible to retain the anti-bacterialproperty of the anti-bacterial compound. In other words, by addinghydrotalcite, the chloride which is otherwise released from the PVCresin during the thermal molding process can be captured in a stablemanner, and the metallic ions such as silver ions which are responsiblefor the anti-bacterial property are prevented from generating waterinsoluble silver chloride by combining with the chloride content so thatthe anti-bacterial property is preserved.

It is known that, when hydrotalcite is used as a thermal stabilizer forthe PVC resin, the thermally molded resin becomes tinted. However, thisproblem can be substantially eliminated if hydrotalcite is used incombination with magnesium metasilicate aluminate which is an effectiveanti-bacterial component.

The hydrotalcite can be used in the range of 0.02 to 1.0 weight partsfor 100 weight parts of polyvinyl chloride resin.

The anti-fogging agent used as a fourth component may consist ofmonoglycerin fatty acid ester, poly-glycerin fatty acid ester, andsorbitan fatty acid ester, either individually or as a combination oftwo or more of them.

The amount of the anti-fogging agent may be adjusted within the range of0.5 to 5.0 weight parts for 100 weight parts of PVC resin depending onthe kinds of the food items that are going to be wrapped, the mode ofpackaging, and the method of packaging.

The anti-bacterial compound used as a fifth component may consist ofeither one of two types of material, inorganic oxo-acid salts orcolloidal particles of inorganic oxides.

The anti-bacterial compound based on inorganic oxo-acid salts preferablyconsists of irregularly shaped particles having a particle diameter nomore than 2 μm, more preferably no more than 0.5 μm, and is providedwith an ion exchanging capability as well as a water insoluble property.An example of such a compound can be found in Japanese patentpublication (kokai) No. 02-275627. Because the anti-bacterial compoundis water insoluble, it is less likely to be released during use, and canpreserve its anti-bacterial property over an extended period of time.Because the particle diameter of the anti-bacterial compound is 0.5 μmor less, and the particles are irregularly shaped, the necessaryproperties of food packaging film, such as a clinging property,transparency and an anti-fogging property, can be ensured. Therefore,this anti-bacterial compound can be used over a range of particlediameter which is suitable for achieving both a sufficient durability ofthe anti-bacterial property, and other required properties such as aclinging property.

Examples of inorganic oxo-acid salts include magnesium metasilicatealuminate, calcium silicate, calcium titanate and sodium antimonate.Magnesium metasilicate aluminate is particularly preferable in view ofsafety and its capability to avoid the tinting of the resin when used incombination with the fourth component. The metallic ions which are ionexchanged with the inorganic oxo-acid salts and demonstrate theanti-bacterial property may consist of Ag, Cu, Zn and Sn, eitherindividually or in combination of two or more of them.

The anti-bacterial compound based on colloidal particles of inorganicoxides may comprise colloidal particles of simple inorganic oxides suchas SiO₂, TiO₂, ZrO₂, Fe₂ O₃, Sb₂ O₅ and WO₃, and colloidal particles ofcomposite inorganic oxides such as SiO₂.Al₂ O₃, SiO₂.B₂ O₃, SiO₂.P₂ O₅,TiO₂.CeO₂, TiO₂.ZrO₂, SiO₂.ZrO₂, SnO₂.Sb₂ O₅, SiO₂.Al₂ O₃, TiO₂.SiO₂,TiO₂.CeO₂, ZrO₂.SiO₂, Al₂ O₃.MgO, CaOSiO₂, and TiO₂ Fe₂ O₃, having aparticle diameter no more than 500 nm and forming a colloidal solution,and an anti-bacterial metallic component such as Ag, Cu, Zn and Snattached to the particles either physically or chemically. An example ofsuch a compound is disclosed in Japanese patent publication (kokai) No.07-33616. Because the anti-bacterial compound is in the form ofcolloidal solution, and is provided with an extremely small particlediameter, it can be favorably dispersed, and would not impair theclinging property, transparency and anti-fogging property of thepackaging film. Because the anti-bacterial compound can gradually seepout to the surface of the film along with the additives such as theplasticizer and the anti-fogging agent over time, it can maintain a highconcentration on the surface of the film over an extended period oftime.

The anti-bacterial compound based on inorganic oxo-acid salts and theanti-bacterial compound based on colloidal particles of inorganic oxidesare both used by the range of 0.02 to 2.0 weight parts for 100 weightparts of polyvinyl chloride.

The polyvinyl chloride resin may further contain pigments, lubricants,fillers, anti plate out agents, anti-oxidizing agents, mold releasingagents, viscosity reducing agents, surface reactants, fluorescentpigments and dyes, surface processing agents, cross-linking agents,reinforcing agents, and other assisting agents, as required.

Embodiments of the anti-bacterial food packaging film according to thepresent invention and examples for comparison are described in thefollowing. However, these embodiments are not intended as limiting thepresent invention.

In the following embodiments, the ingredients listed in Table 1 weremixed, and after hot blending in a Henschel type heater mixer, themixture was transferred to a cooler mixer so as to be cooled therein.The obtained mixture was formed into film by the cast extruding process.

In Embodiment 1, the metallic ions of magnesium metasilicate aluminatein the form of irregularly shaped particles having a particle diameterno more than 0.5 μm were ion exchanged with metallic ions having ananti-bacterial property to obtain the anti-bacterial compound.

In Embodiment 2, metallic components having an anti-bacterial propertywas either physically or chemically attached to colloidal particles ofinorganic oxides such as SiO₂ and TiO₂ having a particle diameter nomore than 500 nm and forming a colloidal solution to obtain theanti-bacterial compound.

Example 1 used a known zeolite anti-bacterial compound, and Example 2did not contain any anti-bacterial compound.

The transparency, clinging property, anti-fogging property andanti-bacterial property were evaluated for each of the embodiments andexamples according to the following test methods, and the results areincluded in Table 1.

The transparency was tested by using an automatic fogging meter (NDH-24,made by Nihon Denshoku Kogyo KK), and a gloss meter (GM-3D, made byMurakami Shikisai KK). Food packaging film is desired to have a highlevel of transparency, and to be free from fogging as much as possible.

The clinging property was tested by measuring the adhesive forceobtained as the T peeling strength of film which is 250 mm in width, byusing Strograph R2 made by Toyo Seiki KK

The evaluation of transparency and clinging property is based on theamount of reduction from those obtained with the film of Example 2. Areduction by less than 3% is indicated by ⊚, a reduction by 3 to 5% isindicated by ◯, and a reduction by more than 5% is indicated by X.

The evaluation of fogging was conducted as follows. 200 ml of distilledwater at a temperature of 20±3° C. was poured into a 500 ml beaker, andthe film was stretched across the upper open end of the beaker withoutproducing any creases. It is then placed in a refrigerator kept at atemperature of 0 to 3° C., and the changes in the condition of thesurface of the film was observed.

The anti-fogging property was evaluated as ⊚ when there wassubstantially no water condensation on the surface, as ◯ when there wasa reasonable amount of water condensation on the surface, and X whenthere was conspicuous amount of water condensation on the surface.

The anti-bacterial property was evaluated by using staphlococcus aurens,and the extinction ratio of the bacteria was given as a measure of theanti-bacterial property. Film of each of the embodiments and exampleswas cut into a 50 mm by 50 mm square, and was placed in a sterilizedlaboratory dish. 0.5 ml of culture medium fluid (including 10⁴ /ml ofstaphlococcus aurens) was placed in the dish, and after leaving it alonefor 24 hours at 35° C., the extinction ratio was computed by countingthe number of live bacteria. The negative sign indicates a growth of thebacteria.

The compositions used in the above embodiments are as follows: polyvinylchloride: TK-1100 made by Shin-etsu Kagaku Kogyo KK plasticizer:di-isononyl adipate--DINA made of Mitsubishi Kagaku Vinyl KKplasticizer: epoxidated linseed oil -O-180 made by Asahi Denka Kogyo KKCa-Zn stabilizer: mixture of calcium carboxylate, zinc carboxylate,calcium salts of aromatic acids, organic phosphorous acid esters, andanti-oxydizing agent

FD-30 made by Akishima Kagaku Kogyo KK hydrotalcites: Alcamizer-4 madeby Kyowa Kagaku Kogyo KK anti-fogging agent: polyglycerin fatty acidester

O-71D made by Riken Vitamin KK anti-bacterial compound A:silver-slilica-alumina-magnesia anti-bacterial agent

AIS-NAZ 320 made by Catalyst & Chemicals Ind. Co., Ltd. anti-bacterialcompound B: silver-titania anti-bacterial agent

ATOMY BALL made by Catalyst & Chemicals Ind. Co., Ltd. anti-bacterialcompound C: silver-zeolite anti-bacterial agent

                                      TABLE 1    __________________________________________________________________________                Embodiment 1                       Embodiment 2                              Example 1                                    Example 2    __________________________________________________________________________    composition (weight parts)    polyvinyl chloride                100    100    100   100    di-isononyl adipate                20     20     20    20    epoxidated linseed oil                10     10     10    10    stabilizer  1.0    1.0    1.0   1.0    hydrotalcites                0.1    0.1    --    0.1    polyglycerin fatty acid ester                1.0    1.0    1.0   1.0    anti-bacterial compound A                0.4    --     --    --    anti-bacterial compound B                --     0.4    --    --    anti-bacterial compound C                --     --     0.4   --    test results    transparency                ⊚                       ⊚                              X     ⊚    clinging property                ⊚                       ⊚                              X     ⊚    anti-fogging property                ⊚                       ⊚                              X     ⊚    anti-bacterial property                99.7   99.5   67.4  -30.5    (extinction ratio %)    __________________________________________________________________________

The anti-bacterial food packaging film according to the presentinvention comprises, for 100 weight parts of PVC resin, 5 to 50 weightparts of a plasticizer, 0.3 to 3.0 weight parts of a stabilizer, 0.02 to1.0 weight parts of hydrotalcite, 0.5 to 5.0 weight parts of ananti-fogging agent, and 0.02 to 2.0 weight parts of an anti-bacterialcompound. According to this composition, it is possible to obtainanti-bacterial food packaging film which is provided with the propertiesrequired for such film, such as a clinging property, transparency, andan anti-fogging property, as well as a high anti-bacterial property.This apparently owes to the inclusion of hydrotalcite which is effectivein maintaining the anti-bacterial property of the anti-bacterialcompound.

Although the present invention has been described in terms of specificembodiments thereof, it is possible to modify and alter details thereofwithout departing from the spirit of the present invention.

We claim:
 1. A self-sustaining anti-bacterial food packaging film havingtransparency, clinging property anti-fogging property and anti-bacterialproperty, comprising, for 100 weight parts of PVC resin:5 to 50 weightparts of a plasticizer; 0.3 to 3.0 weight parts of a stabilizer; 0.02 to1.0 weight parts of hydrotalcite; 0.5 to 5.0 weight parts of ananti-fogging agent; and
 0. 02 to 2.0 weight parts of an anti-bacterialcompound consisting of inorganic oxo-acid salt whose metallic ions areion exchanged with different metallic ions having anti-bacterialproperty, said anti-bacterial ions being selected from the groupconsisting of Ag, Cu, Zn, Sn, and combinations thereof,wherein saidinorganic oxo-acid salt consists of magnesium metasilicate aluminate,said magnesium metasilicate aluminate being used in combination withsaid hydrotalcite for eliminating the tendency of a thermally molded PVCresin to become tinted.
 2. A self-sustaining anti-bacterial foodpackaging film having transparency, clinging property, anti-foggingproperty and anti-bacterial property, comprising, for 100 weight partsof PVC resin:5 to 50 weight parts of a plasticizer; 0.3 to 3.0 weightparts of a stabilizer; 0.02 to 1.0 weight parts of hydrotalcite; 0.5 to5.0 weight parts of an anti-fogging agent; and 0.02 to 2.0 weight partsof an anti-bacterial compound consisting of inorganic oxide colloidalparticles forming a colloidal solution and having different metalliccomponents having anti-bacterial property, said anti-bacterialcomponents being selected from the group consisting of Ag, Cu, Zn, Sn,and combinations thereof, provided with an anti-bacterial property,attached thereto either physically or chemically.
 3. A self-sustaininganti-bacterial food packaging film having transparency, clingingproperty, anti-fogging property and anti-bacterial property according toclaim 1, wherein the inorganic oxide colloidal particles consist of amember or a combination of members selected from a group consisting ofcolloidal particles of simple inorganic oxides such as SiO₂, TiO₂, Fe₂O₃, Sb₂ O₅ and WO₃, and colloidal particles of composite inorganicoxides such as SiO₂.Al₂ O₃, SiO₂.B₂ O₃, SiO₂.P₂ O₅, TiO₂.CeO₂,TiO₂.ZrO₂, SiO₂.ZrO₂, SnO₂.Sb₂ O₅, SiO₂.Al₂ O₃, TiO₂.SiO₂, TiO₂.CeO₂,ZrO₂.SiO₂, Al₂ O₃.MgO, CaOSiO₂, and TiO₂.Fe₂ O₃.
 4. A self-sustaininganti-bacterial food packaging film having transparency clingingproperty, anti-fogging property and anti-bacterial property according toclaim 1, wherein the plasticizer consists of a member or a combinationof members selected from a group consisting of epoxidated oils such asepoxidated linseed oil, epoxidated soybean oil, epoxidated fatty acidalkyl ester, adipate esters having six to ten carbon atoms and straightor branched alkyl groups, hydroxy polycarbonic esters such as tributylacetyl citrate, and acetylated triethyl, aliphatic dibasic acid esterssuch as di-normal butyl sebacate, glycol esters such aspenta-erythyritol ester, di-ethylene glycol benzoate, phosphate esterssuch as triphenyl phosphate, trichlesil phosphate, glycerin diacetomonolaurate, chlorinated parafin, polyester.
 5. A sustaininganti-bacterial food packaging film having transparency, clingingproperty, anti-fogging property and anti-bacterial property according toclaim 1, wherein the stabilizer consists of a member or a combination ofmembers selected from a group consisting of acetic acid, propionic acid,heptanoic acid, 2-ethyl hexylic acid, caprylic acid, capric acid, lauricacid, palmitic acid, myristic acid, stearic acid, undecyclic acid,isostearic acid, 12-hydroxy stearic acid, isodecanoic acid, oleic acid,ricinolic acid, linoleic acid, linolenic acid, docosanoic acid,eicosanoic acid, nodecanoic acid, behelinoleic acid, mixtures ofnaturally produced fatty acids such as animal fat fatty acid, coconutoil fatty acid, soybean oil fatty acid, wood (tung) oil fatty acid, andrice bran fatty acid, monoacidic carboxylic acids such as lactic acid,citric acid, gluconic acid, sorbic acid, resin acid, actoacetic acid,benzoic acid, naphthenic acid, salicylic acid, p-tert-butyl benzoicacid, butyl benzoic acid, isopropyl benzoic acid, ethyl benzoic acid,toluic acid, xylylic acid, 5-tert-octyl benzoic acid, and cyclo-hyxylcarboxylic acid, diacidic or polyacidic carboxylic acids, such as oxalicacid, malonic acid, succinic acid, glutaric acid, adipic acid, pimelicacid, suberic acid, azelaic acid, sebacic acid, phthalic acid,isophthalic acid, terephthalic acid, crophthalic acid, aminophthalicacid, oxyphthalic acid, maleic acid, fumaric acid, citraconic acid,metaconic acid, isoconic acid, and aconitic acid, calcium or zinc saltsof monester carboxylic acides of these substances, organic phosphorousacid esters such as tris-nonyl phosphite,2-tert-butyl-α(3-tert-butyl-4-hydroxyphenyl)p-cumenyl bis-(p-nonylphenol) phosphite, 4,4'-isopropylidene-diphenyl alkyl (C 12-C1 5)phosphite, tris-(2,4-tert-butyl phenyl) phosphite, tris-(dinonyl phenyl)phosphite, and distearyl penta erythritol diphosphite, and β-diketonessuch as stearoyl benzoyl methane, benzoyl acetyl methane, benzoylhexanol methane, benzoyl octanol methane, diacethyl benzoyl methane,lauroyl benzoyl methane, dibenzoyl methane, and oleyl benzoyl methane,and metallic complex salts of diketones.
 6. A self-sustaininganti-bacterial food packaging film having transparency, clingingproperty, anti-fogging property and anti-bacterial property according toclaim 1, wherein the anti-fogging agent consists of a member or acombination of members selected from a group consisting of monoglycerinfatty acid ester, poly-glycerin fatty acid ester, and sorbitan fattyacid ester.
 7. A self-sustaining anti-bacterial food packaging filmhaving transparency, clinging property, anti-fogging property andanti-bacterial property according to claim 2, wherein the plasticizerconsists of a member or a combination of members selected from a groupconsisting of epoxidated oils such as epoxidated linseed oil, epoxidatedsoybean oil, epoxidated fatty acid alkyl ester, adipate esters havingsix to ten carbon atoms and straight or branched alkyl groups, hydroxypolycarbonic esters such as tributyl acetyl citrate, and acetylatedtriethyl, aliphatic dibasic acid esters such as di-normal butylsebacate, glycol esters such as penta-erythyritol ester, di-ethyleneglycol benzoate, phosphate esters such as triphenyl phosphate,trichlesil phosphate, glycerin diaceto monolaurate, chlorinated parafin,polyester.
 8. A sustaining anti-bacterial food packaging film havingtransparency, clinging property, anti-fogging property andanti-bacterial property according to claim 2, wherein the stabilizerconsists of a member or a combination of members selected from a groupconsisting of acetic acid, propionic acid, heptanoic acid, 2-ethylhexylic acid, caprylic acid, capric acid, lauric acid, palmitic acid,myristic acid, stearic acid, undecyclic acid, isostearic acid,12-hydroxy stearic acid, isodecanoic acid, oleic acid, ricinolic acid,linoleic acid, linolenic acid, docosanoic acid, eicosanoic acid,nodecanoic acid, behelinoleic acid, mixtures of naturally produced fattyacids such as animal fat fatty acid, coconut oil fatty acid, soybean oilfatty acid, wood (tung) oil fatty acid, and rice bran fatty acid,monoacidic carboxylic acids such as lactic acid, citric acid, gluconicacid, sorbic acid, resin acid, actoacetic acid, benzoic acid, naphthenicacid, salicylic acid, p-tert-butyl benzoic acid, butyl benzoic acid,isopropyl benzoic acid, ethyl benzoic acid, toluic acid, xylylic acid,5-tert-octyl benzoic acid, and cyclo-hyxyl carboxylic acid, diacidic orpolyacidic carboxylic acids, such as oxalic acid, malonic acid, succinicacid, glutaric acid, adipic acid, pimelic acid, suberic acid, azelaicacid, sebacic acid, phthalic acid, isophthalic acid, terephthalic acid,crophthalic acid, aminophthalic acid, oxyphthalic acid, maleic acid,fumaric acid, citraconic acid, metaconic acid, isoconic acid, andaconitic acid, calcium or zinc salts of monester carboxylic acides ofthese substances, organic phosphorous acid esters such as tris-nonylphosphite, 2-tert-butyl-α(3-tert-butyl-4-hydroxyphenyl)p-cumenylbis-(p-nonyl phenol) phosphite, 4,4'-isopropylidene-diphenyl alkyl(C12-C15) phosphite, tris-(2,4-tert-butyl phenyl) phosphite,tris-(dinonyl phenyl) phosphite, and distearyl penta erythritoldiphosphite, and β-diketones such as stearoyl benzoyl methane, benzoylacetyl methane, benzoyl hexanol methane, benzoyl octanol methane,diacethyl benzoyl methane, lauroyl benzoyl methane, dibenzoyl methane,and oleyl benzoyl methane, and metallic complex salts of diketones.
 9. Aself-sustaining anti-bacterial food packaging film having transparency,clinging property, anti-fogging property and anti-bacterial propertyaccording to claim 2, wherein the anti-fogging agent consists of amember or a combination of members selected from a group consisting ofmonoglycerin fatty acid ester, poly-glycerin fatty acid ester, andsorbitan fatty acid ester.